Pork Chile Verde with Red Chile Salsa Reviews

Home turf: New Mexico Local flavor: Southwestern-style chili is all about the chiles (with an "e"), as in this pillar of regional cooking, chile verde. The chiles are green and mild (New Mexico's famous hatch chiles are perfect), and the meat is pork.
Tangy tomatillos balance the chiles and coat the slow-cooked pork. To up the regional cred, serve it "Christmas" stylewith a combo of green and red chiles. Make it a meal: Serve with warm corn tortillas, avocado and spinach salad with honey-lime vinaigrette, and a dark beer like Negra Modelo (Mexico, $8 per six-pack).

If you can find it, use dried Mexican oregano in this recipe. It has a smoky flavor that dried Mediterranean oregano doesn't have. Look for it at Latin markets.

This chili is
delicious. I made it
basically as written
(except that I put
it into a slow
cooker on low for
the day, and then
added the potatoes
and cooked it on the
stove for the last
30 minutes). We
really thought the
red salsa added a
great depth of
flavor to the chili.
I served this with
sour cream, and
handmade corn
tortillas. Next time
I am going to roast
the tomatillos,
onions and garlic on
a cast iron comal
prior to making the
sauce (just to see
if this will add
another dimension to
the flavor), and I
might add a poblano
or jalapeno to add a
bit more heat. The
chili was even
better the second
day. I'll second the
comment to only heat
the ancho chilis for
a couple of minutes,
as mine didn't get
much lighter, but I
could smell the
chilis as they got
hot.

Very, very good chili, especially
after a few tweaks... I added 2 TBS
lime juice and a TBS of MSG. Also I
doubled the amount of salsa verde
and heated through in a seperate pot
to take off some of the rawness of
the green onions and garlic. Well
worth doing since the whole lot was
used up as a condiment which added
zing to the dish. Finally, I pureed
roasted, skinned and seeded poblano
chilis as a condiment to add some
heat. Next time I'll double the
basic recipe as it ran out quickly!
Oh, and skip the Salsa and Potatoes,
they add nothing.

This is delicious, and I'll definitely make it again!
I kept waiting for the anchos to turn light orange, so burned the first batch of chiles making the red salsa. They only need to cook for two minutes; any longer and they're going to be burnt and bitter-tasting -- and never mind what color they are). The second batch was perfect, but it absolutely needs to sit for a couple of hours for the flavors to develop. While the dish is fine without it, the red salsa really adds depth and complexity.
I'll probably skip the potatoes next time and use either chickpeas or hominy which will make it more like a pozole, but there will definitely be a next time.

Chile was fantastic. Only simmered 1.5hrs, as I didn't want the meat to fall apart. The potato although odd, tasted fine. Next time I'll substitute hominy and make it more of a pisole. DO NOT MAKE THE RED CHILE TOPPING!!! It went right into the garbage. It doesn't add anything, and tastes awful. Totally fine on it'sown.

I'm in the process of making this dish, so haven't yet tasted the chile, but I just tasted the salsa and do not like it all. When I fried the dried chiles, they never turned light orange, and I ended up frying them for 6 or so minutes (b/c I was waiting for them to turn color), so I'm wondering if maybe I overcooked the chiles and that's the problem? Did anyone else's chiles turn orange?

This was fabulous cooked exactly as written. I thought the red chile salsa was fabulous. I've never added honey or cinnamon to chiles, so I and my dinner guests raved about the flavor. I saved some time by buying park pork shoulder roast and part boneless country style pork ribs. You need to have some fat in the meat. I served it with a large green salad and cornbread made with cheese and jalapenos.

Fantastic flavor. A bit time consuming prepping the ingredients, but worth it. Would agree that the red salsa was not that good. Next time I would add less honey as it was too sweet. This is also delicious served over brown rice.

I roasted 2 Anaheim
peppers and put them
in with the rest of
the puree for the
salsa verde. My
butcher cut me a
portion of pork
shoulder about 5 lb
with the bone, and
this seemed to be
just the right
amount. This took
about 30 minutes to
cube, and remove
excess fat and
connective tissue.
Couldn't find
Mexican oregano, so
I just added 3 bay
leaves instead.
Used what I had.
Served with tortilla
chips and garnished
with only cilantro.
Also, used low
sodium chicken
stock, about 4 cups
total.